Film 2 of 3 for St Albans Food and Drink Festival 2019 @fleetvillelarder is 'A Private Function' on Friday 27 September at 19:30.⁠⠀
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A Handmade Films production, starring Michael Palin, Maggie Smith and Denholm Elliot. Written by Alan Bennett, this comedy follows the trials and tribulations of living in a class-ridden, food-rationed post war Britain, as they attempt to celebrate the upcoming Royal Wedding. ⁠⠀
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Food & Drinks available on the night.⁠⠀
Tickets £7, please drop in, or call the Fleetville Larder on 01727 863237 to book.⁠⠀
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One of many events being hosted for the St Albans for the Food and Drink Festival! Visit our website in the bio for more event listings! ⁠⠀
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#stalbansfdf#enjoystalbans#herts#stalbans#food#drink#feast#local#foodfestival#daysout#thingstodo#community

Inframe:- Hot & Crispy Chicken Sizzler
Place:- Teppan Sizzlers, Sanpada
Price:- INR 750
Rating:- 9.5/10
Follow:- @aromatic spoonfuls
This place located 15 mins away from Sanpada station serves amazing sizzlers. I checked out the reviews of this place and couldn't stop to try out the food served by them. I ordered 1 Hot & Crispy Chicken sizzler.
It tasted good. They had variety of other options too. Also they provide you with the choice to choose any sauce like bbq, periperi etc. The base is of our choice either noodles or rice.
The steaming plate of sizzler arrived. It looked so delicious with the crispy fried chicken on the top and covered with ample amount of veggies. The base was noodles cooked in bbq sauce. The first bite of crispy chicken was amazing. Noodles were perfectly cooked nor too soggy nor too dry. The ample amount of veggies made the sizzler tasty as well as healthy. The veggies should have been cooked in slight spicy flavour would have been better. I loved the crispy chicken it was amazing. Must try. They have a wide range of sizzlers. The staff was friendly and service was good.
#sizzler#foodies#feast#chickenrecipes#friedchicken#musttryroadfood#eatigoindia#chickensizzler#foodpornph#mouthwatering 😋 #highonfood ❤️ #eatloversforever#goodfood#foodblogger#loveforfood 😍 #eatallyoucan#theforestfeast

Brunch is on from 9am folks – we’ve all been up since dawn getting ready to look after you. Scones baking, dough proving, bread in the oven, sauces saucing, juices being juiced, – that’s just the tip of the iceberg - all the preparation that goes into making sure we can look after you well – to get the brunch you deserve.
After all of that effort, we hope we’ll see you!
#DublinFood#Brunch#InstaFood#Feast#Ireland#DublinFoodie#LovinDublin

A delicious staple! Disclaimer: No staples were harmed in the making of this recipe!
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Right, currys. What can I say? A delicious and rather obvious staple in my diet over the last 22 years. But this curry in particular is my favourite. Any sort of shellfish is my jam and cooked well in a flavourful broth, now you’re onto a winner. This is a deceptively simple dish. Deceptive because of how lush it tastes for the amount of work you have to put in. .
Ingredients:
3 tbsp. Veg oil
1 & a half large onion, chopped finely(or as fine as you can get it, grate it if you really want)
3 cloves of garlic, peeled and sliced
2 tbsp. chopped coriander
1 tsp. cumin seeds
1 tsp. Turmeric, chilli powder, ground cumin & ground coriander OR
1 tbsp. Curry powder OR
2 tbsp. Of your favourite curry paste
12 king tiger prawns(if you’re feeling boujee, grab yourself 3 whole lobster tails)
Serves 2
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Firstly, take 2 tbsps. Of your oil and pour it into a saucepan or a wok would be ideal for this. When the oil starts to shimmer, throw in your garlic & cumin seeds and just before it starts to colour, add in the onions and turn the heat down to a medium heat. Add in a big pinch of salt and let the onions soften.
Once the onions have softened, add in the spices or the curry paste, whichever you’ve chosen. If you’ve used the paste, you’re basically done. Cook the paste out for 5/6 mins and then add in the shellfish and give it a good stir. Stick a lid on it and it should be ready to serve in 10/12 mins, just check the by testing flesh of the meat.
Now, if you’re using the spices, stir them into the onions with a tbsp. Of the coriander and add in the reminder of the oil. Keep cooking it until you can no longer smell the raw spices(practice makes perfect) and if need be, add a splash of water to cook out the spices. Once the onions resemble a paste, add in the shellfish and give it a good mix. Stick a lid on it and let it essentially steam. The liquid from the fish should be enough for a sauce. If it does seem a bit dry, add in about 100ml of stock or water works fine. The sauce should coat the back of your spoon. Sprinkle over the rest of the fresh coriander & serve w/noodles or rice!